Rhubarb Sorbet with Rose Syrup Recipe
The rhubarb’s natural tanginess balances beautifully with sugar and a touch of floral rose, creating a sorbet that’s light, aromatic, and not overly sweet.
Ingredients Needed
Instructions
Step 1: Prepare and Cook the Rhubarb
-
In a medium saucepan, combine the sliced rhubarb, water, sugar, and rose syrup. Cover and bring the mixture to a gentle boil over medium heat. Once it starts bubbling, reduce the heat slightly and let it simmer for 10–12 minutes, or until the rhubarb is completely softened and starting to fall apart.
-
Note: Stir occasionally to ensure the sugar doesn’t burn on the bottom and everything cooks evenly. The mixture should become fragrant and lightly syrupy.
-
What to expect: The rhubarb will break down into a soft, stringy pulp. The color will deepen into a rich pink depending on the variety of rhubarb used.
Step 2: Blend Until Smooth
-
Allow the cooked mixture to cool to room temperature—this usually takes 15–20 minutes. Once cool, transfer to a food processor or use a stick blender directly in the saucepan to purée the mixture until velvety smooth.
-
Optional but recommended: For an ultra-smooth texture, press the purée through a fine mesh sieve to remove fibrous bits. This step is especially helpful if your rhubarb variety has particularly tough strings.
Step 3: Churn the Sorbet
-
With an ice cream maker: Pour the purée into your ice cream maker and churn according to the manufacturer’s instructions—this typically takes 10–15 minutes. You’ll know it’s ready when the sorbet has thickened and formed soft peaks.
-
Without an ice cream maker: Pour the purée into a shallow, freezer-safe container with a lid. Freeze for 30 minutes, then take it out and stir vigorously with a fork or spoon to break up ice crystals. Repeat every 30 minutes for the next 2 hours. This manual method gives you a more granita-like texture but is still beautifully refreshing.
Step 4: Freeze to Set
-
Once churned, transfer the sorbet to a sturdy, airtight container and freeze for at least 2 more hours to firm up completely. When ready to serve, allow the sorbet to sit at room temperature for about 5–10 minutes to soften slightly for easier scooping.
-
Texture tip: The final texture should be smooth, spoonable, and slightly icy—not rock solid or icy-chunky. If it’s too hard, let it thaw gently; avoid microwaving.
Note
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! If using frozen rhubarb, there’s no need to thaw it first. Just add it to the pan and extend the cooking time by 3–5 minutes to account for extra water content.
What if I don’t have rose syrup?
You can substitute 1 teaspoon of rosewater or skip the floral note entirely and replace it with vanilla or citrus zest.
How do I know when the sorbet is done churning?
It should have the consistency of soft-serve ice cream—thick but scoopable. If using the manual freeze-and-stir method, the texture will be a little more coarse but still light and delicious.
Can I make this recipe refined sugar-free?
Yes, substitute the sugar with maple syrup or agave nectar, but keep in mind the texture may become softer due to the liquid sweeteners. Adjust quantity to taste.
